Fillet hearts with Emmentaler AOP and tomato crust
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Cook/bake time35 min.
1 heart-shaped cutter* approx. 10 cm
100 g grated Emmentaler AOP
4 tbs breadcrumbs
2 tbs pine nuts
2 tbs oil
2 tbs tomato puree
½ bunch parsley
1½ rolls of rolled flaky pastry*, approx. 25x40 cm
12 pork fillet medallions, each 2.5 cm thick
Place the Emmentaler AOP, breadcrumbs, pine nuts, oil and tomato puree into a dish. Add the finely chopped parsley and mix thoroughly by hand.
Line two baking trays with baking paper. Roll out the flaky pastry, use the cutter to cut out 12 hearts, and place on the baking trays. Whisk the egg thoroughly with a fork, then coat the pastry hearts.
Season the meat with salt and pepper. Spread the cheese mix over it, pressing it into place, then place it onto the pastry shapes. Leave to cool for 20 to 30 minutes.
Preheat the oven to 200 C (fan oven/convection oven). Place both trays in the oven and bake the fillet hearts for approx. 12 minutes.